Thick and chewy chocolate chip cookies stuffed to the max with graham cracker crumbs and gooey chocolate chips—Kids LOVE these cookies!
Graham crackers in cookies? Yes, yes, yes. I so did it. You are looking at THE softest, chewiest, and best chocolate chip cookies on the planet.
I know I say that about a lot of recipes I share with you, but THESE cookies are the real deal. They’re unbelievably soft and stuffed to the max with chocolate and graham cracker crumbs. Oh, help me…
These are my family’s new favorite kind of cookies. I made these cookies nearly 2 weeks ago, and they got eaten so fast that I didn’t have time for a photo-shoot. Sooo yeah, I had to make them again. How sad.
What do the graham cracker crumbs contribute to these cookies? (a) They make them SUPER soft and chewy. (b) They give ‘em a rich, nutty taste that I absolutely LOVE.
The cookie dough comes together in minutes with only 9 basic cookie ingredients: Butter, coconut sugar, an egg, vanilla extract, baking soda, salt, flour, graham cracker crumbs (the main star of these cookies!) and semisweet chocolate chips or chunks. (the co-star!)
My favorite part about these cookies? Well, besides the fact of how amazing they taste, the cookie dough doesn’t require any chilling—I will admit that I was hesitant when deciding whether or not I should chill the dough before baking, but I wondered if perhaps the graham cracker crumbs would pack enough volume into these cookies to prevent them from spreading too much….
Bingo. These cookies turned out super-thick and chewy, WITHOUT having to chill the dough for hours before baking!
Tip: Make sure that your graham crackers are finely ground into crumbs—you don’t want any cracker chunks in your cookies.
If you desire, you may press a few extra chocolate chips (or chunks) on top of the shaped cookies before baking—it just makes them look nice and hey, the extra chocolate couldn’t hurt, right?
Your cookies will be very soft when they are done, and will almost appear under-baked—-this is exactly what you want. My cookies always take about 9 minutes at 350F, (I love my reliable oven) but depending on your oven it could take up to 11 or 12 minutes. Just make sure to watch them very closely so they don’t overbake.
I know it’s tempting to dig into these cookies the moment they come out of the oven, but please let them cool on the baking sheet AT LEAST 10 minutes before removing to a wire cooling rack—they will firm up during this time and will be so easy to pick up and devour. Oh, and be sure to devour these cookies with milk—it’s epic.
Warning: If you have kids in the house, do NOT expect these cookies to last to the end of the day. I mean, graham crackers, chocolate, AND cookies? These cookies are total kid magnet. I can tell you from experience that they’re a total kid-at-heart magnet, as well. ‘Heck these cookies bring out the kid in ANYONE!
Yum….Just look at all that gooey chocolate. Don’t you just want to reach through the screen??
Your entire Wednesday has just been made. Possibly even your entire week. ♥
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 dozen cookies
Thick and chewy chocolate chip cookies stuffed to the max with graham cracker crumbs and gooey chocolate chips---Kids LOVE these cookies!
- 1/2 cup butter, softened
- 3/4 cup coconut sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups graham cracker crumbs
- 1 cup white whole wheat flour
- 1 cup semisweet chocolate chips (or chunks)
- Place butter and coconut sugar in a stand mixer, fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Mix in egg, vanilla, baking soda, and salt until smooth. Add graham cracker crumbs and flour until mixture forms a dough. Add chocolate chips and mix until combined.
- Roll dough into 1-in balls and place on parchment paper. Bake at 350F 9 minutes (cookies will be very soft when they are done) Cool cookies on baking sheet 10 minutes, then transfer to a wire cooling rack to cool completely.
Store cookies in an airtight container at room temperature up to 4 days.
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